freshman year of my college life.
during this time, you might find me:
taking daily naps and wearing bandanas as headbands.
finding the occasional smartfood popcorn kernels in my bed.
not actually living in my own room due to wacky roommate-ness.
i would also most likely be hoarding white chocolate macadamia nut cookies from the diner.
when the "diner points" were about to run out...get out of the way. i'd make a mad dash to the pastry case and, if all went as planned, walk out of there with every last macadamia nut cookie. win
i whipped up a batch and they brought back some serious flavor memories.
white chocolate macadamia nut cookies are known to be sweet little beasts. so i buffed them up with extra sea salt and some bits of crystallized ginger.
familiar creamy classic tastiness. with a little more tude.
cookies & milk. (almond milk!). bff4eva
you might become overwhelmed with a need to shove them in a bag and hoard them.
White Chocolate Macadamia Nut Cookies with Crystallized Ginger
adapted from Whipped
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3/4 cup light brown sugar, packed
2 tsp vanilla
1/2 tsp salt
2 1/2 cups all purpose flour
1 tsp baking soda
10 oz white chocolate, chopped
1 cup macadamia nuts, toasted and chopped into chunks
1/4 cup crystallized ginger, chopped into little bits
sea salt, for sprinkling on top
preheat oven to 375. in a large bowl, beat butter, sugars, vanilla, and salt in an electric mixer until creamy. add eggs and beat well. in a small bowl, whisk together flour and baking soda. gradually add flour mix to butter mixture and beat until blended. stir in white chocolate, nuts, and ginger. drop by rounded teaspoons onto ungreased cookie sheets. bake 8 to 10 minutes or until golden. cool for a few minutes and then transfer to a wire rack to cool. sprinkle the tops of each cookie with a pinch of sea salt.